TY - JOUR
T1 - Effect of high power ultrasound waves on properties of meat
T2 - a review.
AU - Jayasooriya, S.D.
AU - Bhandari, B.R.
AU - Torley, Peter
AU - D'Arcy, B.R.
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = International Journal of Food Properties. ISSNs: 1094-2912;
PY - 2004
Y1 - 2004
N2 - The effect of high power ultrasound waves on physical, biochemical, andmicrobial properties of meat have been the subject of a great deal of interest inrecent years. The present review details the basic principles underlying the effects of ultrasound on the properties of food systems, followed by discussion of specific effects of high power ultrasound on meat products, including muscle, cellular, and subcellular components. In addition, the specific effects of high power ultra soundon the following parameters are discussed: enzyme activities and efficiencies,muscle proteolysis, quality criteria such as tenderness; extraction of protein,gelation, and restructuring of meat products and germicidal properties againstmeat micro-organisms.
AB - The effect of high power ultrasound waves on physical, biochemical, andmicrobial properties of meat have been the subject of a great deal of interest inrecent years. The present review details the basic principles underlying the effects of ultrasound on the properties of food systems, followed by discussion of specific effects of high power ultrasound on meat products, including muscle, cellular, and subcellular components. In addition, the specific effects of high power ultra soundon the following parameters are discussed: enzyme activities and efficiencies,muscle proteolysis, quality criteria such as tenderness; extraction of protein,gelation, and restructuring of meat products and germicidal properties againstmeat micro-organisms.
U2 - 10.1081/JFP-120030039
DO - 10.1081/JFP-120030039
M3 - Article
VL - 7
SP - 301
EP - 319
JO - International Journal of Food Properties
JF - International Journal of Food Properties
SN - 1094-2912
IS - 2
ER -